Prep 5 mins
Cook 10 mins
- 1 lb ground beef
- 1 (10 3/4 ounce) can tomato soup, condensed
- 1⁄4 cup water
- 1 tablespoon Worcestershire sauce
- 1⁄8 teaspoon pepper
- 1 (15 ounce) cansliced potatoes
- 1 (8 ounce) cansliced carrots
- In medium skillet over medium-high heat, cook beef in skillet until browned.
- Pour off fat.
- ADD soup, water, Worcestershire, pepper, potatoes and carrots.
- Reduce heat to low and heat through.
I've made this many, many times and I have to say that it is a very easy and quick meal to put together. It is great without the potatoes and served over rice or mashed potatoes too. Thanks for making dinner time a little easier around our house.
I thought this would be a nice quick dinner, but what I didn't know was just how tasty it would be. It just goes to show you simple things are often the best! I had a bit of onion to use up, so I added that with the beef while browning. I also added some seasoned salt and garlic powder to the meat after it was cooked. I added the remaining inredients and brought it to a simmer. I then topped it with some parsley flakes and kept it on very low for about 30 minutes for all the flavors to meld. Served this with recipe #46360 and some warm sourdough bread. This is economical and extremely tasty...you just can't go wrong with this recipe.
It doesn't get easier or quicker than this! This is perfect if you are a "meat and potatoes" kind of person. I added onion, diced largely, while browning the ground beef, and I added a teaspoon of salt at the end. I am sure I will make it again. Next time I'm thinking of adding some green peas! (We're edging on Shepherd's Pie at this point, huh?) Thanks for this one!